How to Steam Clams and Mussels

Steaming is a quick and simple technique for preparing clams and mussels that also allows you to impart flavour during the cooking process. To get started, soak and scrub the clams in cold water to remove any dirt and debris from the shells. Discard any that are open or have broken shells. Next place the Le Creuset Dutch Oven over medium heat and add oil. Sauté aromaics like garlic and shallots then pour in your steaming liquid. Wine and stock are excellent options. Add fresh chopped herbs and finally the clams or mussels. Bring the contents to a boil while covered. After a couple of minutes, gently toss the clams and cover until cooked through and all the shells have opened. Mussels require about two to three minutes to fully cook while clams can take three to ten minutes depending on their size. Remove the clams from the Dutch Oven and set aside. The steaming liquid can now be made into a beautiful sauce by seasoning with salt and pepper and mounting with butter. Pour the sauce over the clams and enjoy on its own, with pasta or served on a piece of grilled bread.